Conclusion: Cocoa and dark chocolate have powerful antioxidants, more than most foods. 3. Dark Chocolate lower Blood Pressure and improves Blood Circulation The flavanols in dark chocolate can help the endothelium, the lining of arteries, to make Nitric Oxide (NO), which is a gas. Functions of NO are sending signals to the arteries to relax, which therefore reduces blood pressure. Many trials show that cocoa and dark chocolate has the potential to improve blood flow and lower blood pressure, but the effects mild.
The key to gaining the most benefits from dark chocolate is to enjoy it in moderation. According to cnn.com (2000), in addition to antioxidants, one of the fats found in chocolate, called stearic acid, may increase healthy cholesterol (HDL), and make bad cholesterol levels (LDL) less susceptible for oxidation, which leads to clogged arteries. This is the opposite effect one might expect, considering the amount of fat in chocolate. Dark chocolate may also improve blood flow, according to webmd.com (2004). In a study of 27 healthy adults given a cocoa drink with high levels of flavonoids, it was shown that adults over the age of 50 benefited the most.
But due to calories it should be eaten moderately. Some chocolates are even good for skin. The compounds like resveratrol and flavonoids are found in dark chocolates. They promote blood circulation, maintain youthful function of blood vessels and protect against the harmful effects of UV light. The prevalence of heart disease is nine times less among the Kuna people of the San Blas islands, who profusely use cocoa in several beverages.
However, of course you still want to consume dark chocolate moderately because it still contains high amounts of sugar. The fatty acid profile of cocoa and dark chocolate is a excellent source of nutrition. The unprocessed cocoa beans put into dark chocolate is rated high on the ORAC scale. ORAC stands for Oxygen Radical Absorbance Capacity and it measures antioxidants in
It also helps regulate the skin’s blood flow that gives its rosiness. Taking a few glasses of pomegranate juice daily can be very beneficial to the skin. Applying it directly into the skin can also help in removing dead skin cells as well as k... ... middle of paper ... ...atory properties that can benefit you from inside out. You can add this in your diet or used it topically for a smoother, more radiant skin. Tea Green tea is high in antioxidants particularly EGCG, which has been proven to reduce redness.
14. It’s a stress reliever pill- Eating muskmelon increases flow of oxygen to the brain, which eventually makes our brain calm and stress free. 15. Makes your skin better- Muskmelons have anti-ageing property which makes skin glow and become acne free. 16.
Unfortunately, when using chocolate to use these benefits, the recommended portion size is one ounce and too much more can cause other complications such as migraines which can decrease mood (Walcutt). Chocolate also can reduce pain and mood swings as well. All chocolate contains phenylethylamine (PEA) which increases opioid in the body but dark chocolate will increase higher levels. Opioid are a type of narcotic medication that binds to other... ... middle of paper ... ...). Work Cited "Does a Chunk of Chocolate a Day Keep Mood Swings at Bay?"
A Cultural History of the Medicinal and Ritual Use of Chocolate.” Although, the biggest difference between those two sources is Wilson’s more specific analysis of fewer benefits and Dillinger’s less specified analysis of more benefits. Dillinger comes to the conclusion that chocolate improved the health of European society in the sixteenth century by discussing the health issues chocolate was used for. A few of the common health problems chocolate treated were fatigue, strengthening weak stomachs, and opening bowls. Some of the more serious treatments were for heart and breathing complications and curing colds and fevers. While chocolate helped patients in many ways, the chocolate had to be mixed with other ingredients.
Oleic acid is a heart-healthy monounsaturated fat also found in olive oil. Stearic acid is a form of saturated fat which is generally considered bad for heart; however research has shown that stearic acid found in dark chocolate has neutral effect on body. Palmitic acid on the other hand, does affect cholesterol levels, it simply accounts for one-third of the total fat calories in dark chocolate. Apart from anti-oxidant properties, cocoa also helps: • Lower blood pressure • Improve blood flow to the heart and brain • Enhance platelet function • Restore flexibility of arteries • Prevent white blood cells from sticking to the walls of blood